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Fennel and Apple Meatloaf

Fennel and Apple Meatloaf

Whip up this deeply flavored main dish, or try one of the tasty mix-and-match ideas: Spanish-Style Meatloaf, Spicy Butternut Squash Meatloaf, or Snow Pea-Sesame Meatloaf. For a lighter version, use ground turkey in place of pork.

Everyday Food, November 2010 http://www.marthastewart.com/338355/fennel-and-apple-meatloaf
5
Rated
100100(2)2
  • Prep Time 15 minutes
  • Total Time 1 hour
  • Yield Serves 6

Ingredients

    • 2 teaspoons extra-virgin olive oil
    • 1 small yellow onion, diced medium (3/4 cup)
    • 2 garlic cloves, minced
    • 1 small fennel bulb, diced medium (1 1/3 cups)
    • 1/2 Granny Smith apple, peeled and diced medium (1/2 cup)
    • 1 3/4 teaspoons finely grated lemon zest
    • 1 teaspoon ground coriander
    • Coarse salt and ground pepper
    • 1 1/2 pounds ground pork or turkey
    • 1 cup grated Gruyere or sharp cheddar (1 3/4 ounces)
    • 1 to 2 slices white sandwich bread, diced medium (1 cup)
    • 1 large egg

Directions

  1. Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, fennel, and apple and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add lemon zest and coriander, season with salt and pepper, and cook, stirring, 1 minute.
  2. In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined. Transfer to a parchment-lined rimmed baking sheet; form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.

Cook's Note

Mix mayonnaise with grainy mustard and use as a tasty spread for a meatloaf sandwich -- perfect for lunch.

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